Huacatay

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Description/Taste

Huacatay is a quick-growing herb with long, upright, fibrous stalks that can reach anywhere from half a meter to two meters tall. The plant has small, pale yellow or green flowers and thin, dark-green, lanceolate leaves with pronounced ridges and serrated edges. The leaves have a crisp and succulent texture and are highly aromatic, with a scent reminiscent of anise. Huacatay leaves offer a unique, fresh, complex flavor that combines hints of basil, tarragon, and licorice with notes of mint and tangy citrus.

Seasons/Availability

Huacatay is available year-round, with a peak season in the summer.

Current Facts

Huacatay is a member of the marigold family and is botanically classified as Tagetes minuta, a reference to the plant’s miniature flowers. The name Huacatay, which is most common in South America, comes from the indigenous language, Quechua, of the Inca empire. Elsewhere around the world, Huacatay is also known as Peruvian Black Mint, Mint Marigold, Wild Marigold, Mexican Marigold, and Menta Negra. Aside from being a popular culinary ingredient in South America, Huacatay is commonly cultivated for producing the essential oil marketed as marigold oil. It is also widely used as a natural pest repellent in Africa by hanging bundles of fresh or dried stems around the house.

Nutritional Value

Huacatay is a good source of antioxidants, essential fatty acids, and minerals like iron, potassium, and calcium. It also has antibacterial, antiviral, antispasmodic, and anti-inflammatory properties. Essential oils and teas made from Huacatay leaves have traditionally been used throughout South America to help fight colds, respiratory inflammations, asthma, and even stomach aches or gastrointestinal infections.

Applications

Huacatay is most often used fresh, dried, or as a paste and is a popular culinary ingredient in many South American countries, notably Peru. It is a good alternative for those who don’t like the taste of cilantro and can be substituted in salsas and ceviche. Use Huacatay to impart a sweet, tangy, minty, basil-like flavor in salads, soups, stews, sauces, marinades, or even chilled desserts. It can also be used to garnish or infuse cocktails and other beverages, notably fruit juices like camu camu. Huacatay pairs well with chile peppers, garlic, onion, cilantro, potatoes, risotto, fresh soft cheese like queso fresco, lime juice, chicken, beef, pork, lamb, and seafood. Fresh Huacatay should be used immediately for the best flavor. For extended use, it can be dried and stored in a cool and dark place or made into a paste and refrigerated.

Ethnic/Cultural Info

Huacatay is a staple ingredient in many authentic Peruvian recipes, such as ocapa, a traditional potato dish, and pachamanca, the Peruvian equivalent of barbecue. It is used to make a popular Peruvian green salsa called aji verde sauce, typically served with grilled chicken and fish dishes, and is made of Huacatay, aji amarillo chile peppers, and other ingredients like queso fresco, lime juice, vegetable oil, and salt. Huacatay is also found in a traditional Andean stew called locro, made with pumpkin and potatoes. While it is closely tied to Peruvian cooking, Huacatay can be found in cuisines all over South America, especially in Chile and Bolivia. It is also widely used to make medicinal tea to ease cold symptoms and treat respiratory or gastrointestinal issues.

Geography/History

Huacatay is native to the Peruvian Andes and the southern half of South America, where it has been growing wild since ancient times. During the Spanish colonization, Huacatay was spread worldwide and has since naturalized in parts of Europe, Asia, Australia, Africa, and North America, including the southern United States. It has been cultivated for its oil since the mid-18th century. Today, Huacatay is still predominately grown in grasslands and fields of South America, such as in Ecuador, Argentina, Chile, and Paraguay, though it is most commonly grown in home gardens and local farms in Peru and Bolivia. Many places throughout the world outside of its native land actually consider this herb to be a weed because the plant is so prolific and fast-growing. While jarred Huacatay paste is more readily available, fresh Huacatay can be challenging to come by outside of its native land but may be found at local markets, specialty stores, or Latin marketplaces.

Recipe Ideas

Recipes that include Huacatay. One

is easiest, three is harder.

Great British Chefs		Marinated rabbit with huacatay and maní
SBS Australia		Chicken and Potato Pachamanca
Beyond Mere Sustenance		Peruvian Aji Verde
The Daring Gourmet		Peruvian Aji Verde Sauce
The Spruce Eats		Aji de Huacatay
Cuzco Eats		Oven-Baked Huacatay Chicken
The Food Dictator		Polla A La Brasa
Stephanie Izard		Lamb Chops with Huacatay Sauce
Bacon is Magic		Peruvian Chicken
Serious Eats		Potatoes and Summer Squash with Black Mint Sauce

the other 1...

International Cuisine

Peruvian Sauces

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